Ready to try first loaf
Ok i have 2 starters that seam active one rye and one with bread flour. The rye shows bubbles on the bottom and the bread flour starter shows a lot of bubbles at the top i guess the rye one is heavier. They have been going about 2 weeks should be ready i think although they don't smell sour? My question is what do do from here? I have always made bread by adding yeast and i guess with sourdough the starter is the yeast? What would you suggest for my first try?